HUNGRY? VISIT JAYPEAKRESORT.COM/RESTAURANTS
JAY PEAK SEAFOOD CHOWDER Serves 6 INGREDIENTS
PREPARATION
Peeled & diced Yukon Gold potatoes in 1-inch cubes Finely chopped onions Diced celery in 1/2-inch pieces 2 cups scallop pieces 1 cup frozen calamari rings & tentacles Chopped clams 1 cup chopped shrimp 1/2 pound flour 1/4 pound butter 1/2 quart cream 2 quarts clam juice 1 quart water 1 bay leaf Chopped scallion or parsley Salt & pepper to taste
1. Sweat the potatoes, onions, and celery in the butter until soft; then add the bay leaf. 2. Sprinkle the flour into the pot, stirring constantly, until the mixture becomes thick. Cook on medium for about 5 minutes. 3. Stir in all the seafood except the shrimp. Then pour in the clam juice and water. 4. Bring the soup to a simmer for 5 minutes. 5. As the soup thickens, add the shrimp and turn the heat off. 6. Mix in the cream, salt, and pepper. If the soup gets too thick, thin it with water. 7. Serve with the chopped scallion or parsley. 17